Emerils Kicked Up Shrimp Fried Rice Recipes

EMERIL'S KICKED-UP SHRIMP FRIED RICE

Emeril's Kicked-Up Shrimp Fried Rice image

This is from his cookbook. Like all stir-fry dishes, it's important that you have all your ingredients prepared and ready to go once you start cooking. Since you must cook this over high heat, take care to constantly toss or stir your ingredients so that nothing gets overcooked. If you don't own a big wok or a skillet that is large enough to do this in one batch, do it in two; just be sure to wipe the pan clean with paper towels between batches.

Provided by Bren in LR

Categories < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons peanut oil (or vegetable oil)
3 eggs, lightly beaten
salt & freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
1/2 teaspoon Emeril's Original Essence (or Creole Seasoning, recipe for bulk amount of 1/2 cup included below)
3 green onions, white and green parts separately minced
2 teaspoons minced ginger
2 teaspoons minced garlic
3 cups cooked white rice
1 tablespoon dark sesame oil
2 cups frozen stir fry vegetables, defrosted (about 12 oz)
2 1/2 tablespoons soy sauce

Steps:

Heat 1 Tbs of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
Add 1 Tbs of the remaining peanut oil to the skillet.
In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside.
Add the remaining 2 Tbs peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the frozen vegetables. Cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
Season with salt and pepper to taste, garnish with green onion tops, and serve.
Emeril's Creole Seasoning: Combine all ingredients thoroughly in a bowl and store in airtight container away from light. Use within 3 months.
2 1/2 Tbs paprika; 2 Tbs salt; 2 Tbs garlic powder; 1 Tbs freshly ground black pepper; 1 Tbs onion powder; 1 Tbs cayenne; 1 Tbs dried oregano; 1 Tbs dried thyme.

Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 4.1, Cholesterol 211.5, Sodium 1007.3, Carbohydrate 42.8, Fiber 0.8, Sugar 0.6, Protein 17.3

FRIED RICE

Fried Rice image

Provided by Emeril Lagasse

Categories side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 cups assorted cooked vegetables (such as any vegetable leftovers)
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked rice
Salt and pepper
1/2 cup coarsely chopped nuts (such as cashews or peanuts)
2 tablespoons chopped green onion

Steps:

In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.

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